Seafood Chowder
Seafood Chowder In a medium-large pot set over medium heat, melt the oil and butter together and saute the onion for about 5 minutes, until soft but not
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
Ingredients
- a drizzle of olive or canola oil
- a small lump of butter
- 1 small purple onion, finely chopped
- 1 tsp dried thyme, or 1 Tbsp. chopped fresh
- 1 bay leaf
- 1-2 lbs. Yukon Gold, russet or red-skinned potatoes, preferably new, scrubbed and thickly sliced (if they are baby new potatoes) or chopped
- 1/2-1 cup frozen, fresh or canned corn kernels
- 3 cups (ish) chicken, fish or vegetable stock, or water
- 1-2 lbs. chopped whitefish, scallops, shrimp or a combination
- 1/2-1 cup half & half
- salt & pepper
- chopped fresh flat-leaf parsley or chives, for garnish (optional)
